Yankee Brew News Archive

New England Brewing Co.'s Sauerbraten Recipe

Originally Published: 01/96

By: Chef Joe Cizynski of The Brewhouse Restaurant

Recipe from Chef Joe Cizynski of The Brewhouse Restaurant

Sauerbraten (serves eight)

Marinade

1 cup red wine vinegar

1 1/2 cups beer (Cizynski uses New England Oatmeal Stout, but you can substitute a malty, sweet Oktoberfest beer such as one brewed by the Spaten, Paulaner or Hacker Pschorr breweries of Munich)

2 large Spanish onions, peeled and sliced

3 bay leaves

2 stalks celery, chopped

2 teaspoons lightly crushed black peppercorns

2 teaspoons lightly crushed juniper berries

Other Ingredients

5-6 pound piece of top Round

2 onions, diced small

3 stalks celery, diced small

2 leeks, trimmed, washed and diced small

5 ounces golden raisins soaked in 12 ounces of beer (Cizynski uses New England Atlantic Amber, but you can substitute a pilsener beer from one of the Munich breweries listed above)

1 cinnamon stick

1 cup creme fraiche

1/2 cup vegetable oil

2 cups veal stock

salt and pepper to taste

Directions

Take top Round and marinate for three days. After three days of marinating remove meat, heat large metal casserole and add oil. Sear meat on all sides. Add marinade and veal stock and bring to a boil. Add cinnamon stick, cover and lower to a simmer. Cover and cook for 2 1/2-3 hours or until fork tender. Remove meat and keep warm. Strain cooking liquid and reduce by one-half. Add diced onions, celery, leeks and golden raisins. Cook for 4-5 minutes until vegetables are "al dente." Remove from fire and stir in creme fraiche. Adjust seasonings with salt and pepper. Slice meat and serve with sauce. Serve with spaetzle or cabbage cooked in beer (another Munich Oktoberfest or pilsener) and caraway seeds.